BEERSMITH 3 MASH EFFICIENCY FREE

To understand the mash profile system in BeerSmith, lets start with the mash profiles themselves. You will get different esterification depending on the end ph also when you distill.This week I present the mash temperature calculations in BeerSmith and how you can adjust your equipment profile and mash profile to hit your mash temperature the first time. Different water dictates what can be brewed without RO water or a bunch of additions assuming your city has soft water etc. This is why different beer and whiskey around the world is different. And water parameters are pretty important depending on what you are trying achieve. A ph meter if pretty important if your water is unknown. I have to adjust the ph or get crappy efficiency. My well has a ph over 9 GH and KH are through the roof. You might need some lactic or phosphoric acid to push mash ph down some. Yeast selection can really help fill out the pallet of a brown liquor.Ģ is going to really depend on your water. On yeast, a flavorless yeast that is great for a west coast style stout might not make the best whiskey. Will also give you some oxygenation, which yeast need for the breed cycle at the beginning of ferment. It will really help you to get the mash temp down as quick as possible if you aren't boiling.

BEERSMITH 3 MASH EFFICIENCY FREE

I kind of like this better as draining through free air will give you some cooling. You can also just suspend it and let gravity do the work. Use this time to clean fermenters, watch tv, whatever. Seal up the vessel and if it isn't insulated wrap in blankets or a sleeping bag. You need to maintain that mid-high 140° temp, and that's difficult if you are constantly messing with it. Sparge water at 168°f, it will thin the sugars and help your extraction.Ĥ: Try a minimum of 90 mins at ≈147°f, this isn't beer, we are trying to extract everything in beta glucan rest, no need to leave extra body.ĥ: Stir like a madman as you are adding the grain to the hot water at the beginning, make sure you don't have dough balls. If you aren't boiling this might give you a little excess volume, I would simply move up in fermenter sizes. Either do a water analysis or leave the acids and salts out.ģ: Set your mash to about 1.25 qts/lb of grain. If you haven't done a water analysis your shooting in the dark and can cause problems in the ferment stage. The grain acts as its own pH adjustment and buffer. A proper all grain should end up between 5.2 and 5.6, this is a great range for the enzymes to work. I hit pretty good efficiencies at 0.027-0.030' (just use a credit card to set the gap, easy).Ģ: No. In near future after fine tuning this metod I will DIY garin basket.Īny additional tips for me to consider doing next trial?ġ: Just set your clearances up in the mill properly, it will give you a more consistent crush, that will help make sparging suck less. Only lasted one batch and I have to repair it - now this should be fine. I've bought bag from Aliexpress for ~5$ to fit my 50l pot. Also having this partial mix mash of barley/sugar is not requiring additional yeast nutrition since grains have all the stuff needed by yeast. I've also found very nice yeast strain (used for my 9% stout) which is really giving clean alcohol profile (no harsh smell or taste). I can later boost my SG by adding table sugar. Squeeze the bag using lid - on an oven rackĪny way this method has IMO big potential since it is not requiring 2 or 3 vessels. Stear grains 2-3 time and for sure before taking the bag out.Ħ. Increase mashing time to 60' (last time I was following YT vid and mash only for 30')ĥ. Decrease water volume around 5-6l to do sparge - on partially open (from the top) bag on a oven rackĤ. Since recently I made my grain mill I want to do the following.ģ. I went for all volume no sparging but efficiency was very low. First which I took under consideration was B.I.A.B (beer in a bag). Since this is quite a long process I started to look for some improvement methods (time wise).

Hello, recently I came back to brewing all grain and doing more grain mashes also for distilling.

Beersmith 3 mash efficiency